Mie Nyemek: Instant Noodles with Reduced Broth (Vegan)

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Deyana Goh
Deyana Goh
Deyana was born in Singapore and lives there. She is half-Chinese, half-Arab, with a grandmother who was born to an Arab family in Bogor, Indonesia. Deyana grew up eating Indonesian food as it is cooked in Arab-Indonesian households, and has fond memories of the festive whole chicken stuffed with lamb.

Instant noodles is tremendously popular in Indonesia, and the country loves experimenting with it. They’re used in hundreds of ways, not just according to the instructions on the packet. In fact, instant noodles are so beloved that slightly upscale “instant noodle cafes” have become trendy in Indonesia; and this trend has spread to Singapore, where there’s now instant noodles with beef ribs and even instant noodle kebabs. All of these use Indomie, Indonesia’s most popular brand of instant noodles. 

Sometimes, an experimental instant noodle recipe gets so popular that it becomes a classic dish in its own right. A telltale sign of this is when the dish acquires a name of its own, as in the case of today’s recipe, mie nyemek. 

Mie nyemek is an inspired dish that attests to the creativity of Central Java. It’s basically Indomie with reduced broth, cooked with a few other ingredients of choice. It’s nothing fancy, but today it’s a popular street food. Some famous mie nyemek stalls and restaurants see queues of up to 2 hours – just for instant noodles! But loyal fans swear that the mie nyemek served there simply cannot be replicated at home, and the internet has some heated debates on why. Some say a secret ingredient, others say they’re cooked over charcoal, etc etc.


It’s true that the mie nyemek greats cannot be replicated at home. Nevertheless, one can still make a decent mie nyemek, and it’s only slightly more troublesome than following the instructions on the pack. It’s a nice change from regular instant noodles, and the thick, reduced broth is a comforting dish on cool days.

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Mie Nyemek: Instant Noodles with Reduced Broth

Mie Nyemek: Instant Noodles with Reduced Broth

  • Author: Deyana Goh
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 2 1x
  • Category: Rice & Noodles
  • Method: Sauteing
  • Cuisine: Indonesian
  • Diet: Vegan


Mie nyemek, or Indomie with reduced broth, is a popular street food in Indonesia, especially in Central Java. It’s quick, easy, comforting, and a nice variant of the usual Indomie.


  • 2 packets of Indomie Mie Goreng
  • 100g mustard leaves, chopped (or any leafy greens)
  • 1 big red chilli, sliced
  • 3 cloves garlic, finely chopped
  • 200 ml water
  • 1 tbsp vegetable oil


  1. In a wok or a pot, heat the vegetable oil over medium heat. Add the garlic and red chilli slices, and saute until fragrant, about 1 minute.
  2. Add the instant noodle seasoning and oil. Saute for 1 minute.
  3. Add the water and bring to a boil.
  4. Add the raw instant noodles and cook until the noodles soften. If necessary, stir to quicken the process, or cover the pot. This should take about 4 minutes, slight longer than the usual because there’s less water.
  5. Add the mustard leaves, and stir for about 1 minute to let it cook.
  6. Serve.

Serve Mie Nyemek


  • For this recipe, I’ve used Indomie’s Mie Goreng flavour, which uses artificial chicken which is, possibly, vegan. But this can be replaced with any other instant noodle flavour of your choice.

Keywords: Quick & Easy, Common Ingredients, Indomie

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